Chocolate Covered Caramel Matzoh/Cracker Crunch
My webmaster John considers chocolate covered matzoh a favorite Passover dessert and its the one recipe that everyone asks for. It started as a Passover treat but now his little girl asks to make chocolate covered matzoh year round. I have a similar recipe that uses unsalted soda crackers instead of matzoh crackers. Feel free to use matzoh crackers if you like. Everything else in the recipe stays the same.
“We think the chocolate covered matzoh tastes best when refrigerated”, John said.
Chocolate Covered Matzoh/Crackers
Here’s my adaptation of the original recipe from Zoebakes.com
Rita’s Chocolate Covered Toffee Matzoh/Crackers
Unsalted Saltine crackers, 6 whole crackers (break into 4′s) or equivalent matzoh crackers
2 sticks unsalted butter
1 cup firmly packed light brown sugar
2 teaspoons vanilla
1 nice cup chocolate chips of your choice – John makes these with milk and bittersweet chocolate
Sliced almonds roasted or your favorite nut or coconut flakes
How to do it:
Preheat oven to 350 degrees. Line a baking sheet with foil and spray with cooking spray. Place a single layer of unsalted crackers on the foil – break as necessary.
Crackers on baking sheet
In a saucepan cook the butter, sugar and vanilla over medium heat for about 3 to 5 minutes, whisking constantly to keep the caramel from crystallizing. Spoon caramel evenly over crackers and spread with spatula.
Bake for 10-12 minutes, checking frequently. The caramel will bubble up but don’t let it get too brown or it will be way too hard. Here’s Zoe’s photo:
Remove from the oven and let sit for 1 minute before sprinkling with chocolate chips.
Let the chocolate chips sit for a few minutes and when they start to melt spread the chocolate in a thin even layer over the caramel. Here’s my photo of sprinkling different kinds of chips on different parts of the crackers.
Sprinkle your favorite toppings on. Let sit for about 15 minutes to cool and then place in the freezer to help the chocolate set up
My webmaster, John, serves the Charoset and Marror on Matzoh. He calls the Charoset “Hillel sandwich”. John goes to taste on this dish and makes enough extra for his daughter, Alice’s lunch box for the week.
4 finely chopped Fuji apples (sometimes I use 1 or 2 Granny Smiths for tartness)
1 cup chopped toasted walnuts
1/2 – 3/4 cup grape juice
1 tablespoon Cinnamon
1-2 tablespoons packed light brown sugar
Mix all and let sit for several hours before serving.